I’ve been wanting to make antipasto kabobs for the longest time. I’m talking years. Yesterday when I was at the grocery store trying to come up with an idea for today’s post, I decided that even though I didn’t have anyone to serve them to, I was finally going to make these fun kabobs.
Now, before everyone gets too excited, there is pasta on my kabobs. In case you didn’t know (I wasn’t aware of this until I googled it yesterday.), antipasto actually means “before the meal,” not anti-pasta. Ha! (Please tell me I’m the not the only one who thought that.) So, pasta in your antipasto is perfectly okay.
As you might have guessed, while these look fancy, they are ridiculously easy to put together. It takes a little time to skewer all of your foods, but other than that, it’s a breeze Plus, the only thing you have to cook is the pasta, and that’s as simple as boiling water.
I used a variety of traditional antipasto items. However, feel free to use what you like or have on hand. The options are really endless here. With garden produce so plentiful right now, this is a great way to use up some of your fresh veggies.
To add a little flavor to these kabobs, I finished them off with a drizzle of store bought basil pesto. Again, use what you want here. Just some olive oil and balsamic would be nice or even Italian dressing. You can even try a Greek-inspired antipasto kabob and use Greek dressing.
Let me tell you these are not only delicious, but they are super fun. If you serve these up at a party, your guests will go bananas. I’m going to give you the recipe below with the ingredients I used, but feel free to get creative and make them your own.
And I must say, while it took me years to make these bad boys, I hope you won’t wait that long. I’m sure you will enjoy them as much as I did.
Here's what you will need:
tortellini, cooked and cooled
olives, kalamata and green
sharp cheddar cheese, cubed
Skewer the above ingredients onto wood skewers; then drizzle with basil pesto.